Oats Kozhukattai

Tags

Kozhukattai, Oats Indian Breakfast, Oats Indian recipes, Oats Indian style recipe, Oats Kozhukattai, Pidi Kozhukattai, Pidi Kozhukattai recipe

I always prepare rice kozhukattai and wanted to make it with Oats. Many of my friends tells me that incorporating oats in everday routine is difficult for them. As most of us Indians like savory food for breakfast or snack. Here in US , Oats is usually taken in a sweet way. We adapting it, is a bit difficult….at least for South Indians I guess 😉 Do give this recipe a try. This will surely be treat for taste buds.

Ingredients:

Oats : 1 cup ( any kind, rolled oats or instant oats)

Water : 3/4 cup

Salt : 1/4 teaspoon

Oil : 1 teaspoon

Mustard Seeds : 1/4 teaspoon

Urad dal : 1/4 teaspoon

Curry Leaves : Few

Onion : 1/4 of a large

Green Chili : 1 small

Method:

• Dry roast Oats until nice aroma rises(It will take around 3 to 4 mins). Let it cool.
• Once cool, grind it to either fine powder or coarse powder. I made coarse powder.
• Heat oil in a pan. When hot add mustard seeds, urad dal. When it turns slight golden color, add curry leaves. (Chop curry leaves into pieces and put, so that it can merge well)
• When curry leaves splutter, add onion, green chili. Saute for 2 mins.
• Next add water and salt. Let it boil well.
• When it boils add the oats powder and mix. It will get cooked fast.
• Oats will come together soon. When it turns sticky enough, switch off and let it cool.
• Meanwhile grease idli plates and get idli pot also ready.
• When the oats is cooled down, grease your palm with oil.
• Make small balls and steam it for 10 mins in high.
• Serve with any spicy chutney, as oats is a little bland in taste.

This can be served as both breakfast and snack. I served it with spicy coconut chutney.

Few other Oats recipes for breakfast from my earlier post

Oats Upma

Oats Idli

Oats Uthappam

 

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Thengai Pal Kozhukattai

Tags

Chettinad Palaharam, Coconut milk rice dumpling, Kozhukattai, Pal Kozhukattai, Pal Kozhukattai recipe, Thengai Pal Kozhukattai

Pal Kozhukattai and Pal Paniyaram are both a Chettinad delicacy. I have never tried both of them, so pestered my grandma for recipe 😛 There are 2 ways of preparing Pal Kozhukattai. I have got the simple one 😉  This is made with coconut milk, so a total vegan recipe. I have used the store bought rice flour. I got the Bob Red Mill’s white rice flour and this is totally good.

I did show her the outcome in skype. She said the rice balls needs to be much smaller than what I had prepared. So I got a bit upset. But the balls turned out really soft and tasted perfect. And hubby gave thumbs up 🙂 So I thought let me share it.

Also when I took pictures, it didn’t come out well 😦 I still have lots and lots to improve in my photography. I want to take pictures and show it the way it comes out naturally and I am still working on it.

Ingredients:

Rice Flour : 3/4 cup

Coconut Grated : 1 1/2 cup

Hot Water :1 cups

Warm Water : 3 cup

Jaggery/Gur : 1/2 cup to 3/4 cups (depending on your sweet cravings 🙂 ) Sugar can be used instead

Cardamom : 3 pieces

Salt : 1 pinch

Method:

• First coconut milk needs to be prepared. Add 3/4 cup of warm water and grind the coconut in a blender. Remove the first extract in a cup. This the thick coconut milk, keep it aside.
• Next add the remaining warm water and remove the coconut milk extract. This will be light.
• Now to the rice flour add salt and mix, then add 3/4 cup hot water and mix with a wooden spatula, so that it forms a nice dough. Don’t mix more water. Cool it down.
• When it is warm enough make small balls out of it. Make sure to put those balls in a closed container, otherwise it might go dry. If it sticks to your hand, grease your palms with oil and make the balls.
• Next heat the thin coconut milk. When it is heated well add the rice balls slowly. Make sure the coconut milk is hot, otherwise the rice balls would melt.
• As well don’t mix with any spatula as soon as you put the balls. Leave it for 5 mins and then stir with spatula.
• Now add Jaggery or sugar to this.  Add cardamom pieces as well. If you use sugar it will be fully white.
• Let it boil for 15 mins. Check if the rice balls has got cooked by just pressing it a bit.
• Don’t boil it too much, otherwise it might go harder.

Stop and serve warm. This does not require any topping 🙂

 

 

Steamed Rice Balls/ Chettinad Kozhukattai

Tags

Chettinad Foods, Chettinad Kozhukattai, Kozhukattai, Steamed Rice Balls

This is one common dish in chettinad homes. My grandma used to prepare this whenever the whole family gets together. Its one of the delicious dishes that she prepares, though I had never given attention to how she prepares it, I love them. I used to get into the kitchen and sneak, when ever it is ready, grab some of these balls and have it when its hot. Its very yummy :). Now away from my family , and have ample amount of time wanted to eat this by any chance. Got the recipe from my grandma and here it goes…

Ingredients:

Par boiled rice (Idly rice) : 1 cup

Green chili – 3 chopped

curry leaves – 1 tea spoon

Red onion – 1/2 chopped

mustard seeds – 1/2 teaspoon

cumin seeds – 1/2 teaspoon

urad dal – 1/2 teaspoon

channa dal – 1/2 teaspoon

Salt : 1 teaspoon

Oil : 2 table spoon

Method:

Soak the rice for 1 hour. After 1hr of soaking, grind the rice and salt in mixer. Grind it coarsely. Don’t make it smooth. Mix one cup water to this.

Heat a griddle/ non stick pan with oil. Add mustard seeds, urad dal, channa dal, cumin seeds. Let them crack. Keep your stove in low. Now add the curry leaves. Add onion and green chilies. Let the onion turn translucent. Let it cook for 2 to 3 mins, not more than that. Add the ground rice with water. You should go on stirring. Otherwise the rice would form lumps and stick to the base. At the stage where you find that the rice gets bonded, thick and they will not stick to the base. It gets together and you can make balls out of it. Now stop the stove. Let this cool for 2 minutes.

You can make them in which ever shape you want, I would prefer the round shape. If it sticks to the hand you can grease you hands with little oil and do it.  Now steam them in idly pot or a stock pan. Steam can be done in high also. It took 8 mins for me. This can be had without any side dish.